Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1887-02-06

stove, one of my pretty china cups
upon the hearth and the presiding genius
lingering over the steak, She quietly
looked in and said: al liked TO got too
much sody in desc brskit" l made no
comment; Il was unnecessary and O8lV
remarked: "When YOU have finished
will show YOU about washing the dishes"
| thought heard: "She's mighty per
tiklar; reckon | knows how to wash
decheS."
The Scotch have pToverb that "Wish-
es don't wash Dishes" and many house
keeper signs that this is true, for whether
you do it yourself or delegate it to an
other, it is a burdensome duty. IN
this case the boosted knowledge was
what l expected and amounted to utter
ignorance of the necessity Of preparing
the dishes for washing by thorough
scraping, piling and 30 ting, good sup
ply If hot water and soap and TWO pans,
one for washing and the other for rius-
ing. l brou hit with me an ample supply
of good linen towels, fine for the glass
and silver and heavy for the other ware
Though disposed to be econ OmiCal, do
not believe it best to use rags for this
purpose. Wornout table cloths
and napkins ore too valuable as old linen,
besides leaving lint on the glass that IS
troublesome II remove.
l was prepared to find the breakfast
service all thrown prOmiscuously in one
pan, but hardly for the box and SNUFF
stick that were in close proximity. Quietly
but persistenily carried her my way in
the cleaning up, and succeeded in reduc-
ing TO order the chaotic confusion.
Then preparation for dinner must
be made, which deter
mined to supervise, the result
l reserve for another letter, lest even
your patience fail. The bill of fare will
be very plain, but as you request, I Will
add my way Of preparing the various
dishes YOUR FRIEND.
SOUP.
The bone was put on at once in het-
lie of cold water, to be watched carefully,
and Just before it reached the boiling
point skinned thoroughly. This is the
Golden opportunity for clearing the
liquid. Af,er boiling four hours, an hour
before serving, SLICED turnips and pota-
toes were ADDED. Just before taking of,
salt, pepper and thiCkenine of sour,
which was mixed smoothly in cold water
and stirred in, then some toasted bread
cut il dice, and few sprigs of parsley
were put IN the tureen and tne no: soup
poured over them.
ROAST BEEF.
The chef at Delmonico's being asked
Mat he regarded as the most difficult
achievement in cookery, replied, ''rart
beef well done" The well doing is the
art. The roast weighed but six pounds,
and IL was not put to baking until an
hOu- ard a half before dinner time. II
was carefully wip-d, not washed, and the
clean Gnt side laid on . hoa pan over the
fire, reversed and the other side treated
IN the same way until scared
and brown. This prevent any escape
Of the juices. II was then ready for the
oven. Tue proper degree oi heat can al.
ways be kgown Oy tae suffering in the
pan, for wheLz this ceases more fuel IS
needed. The meat is successfully cooled
If st the end OF The time il is we'll Drowned
and in the lotion Of the pan is q bpo~h
Jelly from which the gravy is made f'The
caution in regard to the wen, was that
the heat be uniform and not burning.
POTATOEs.
Pare End put In cold water for an hour ;
half an hour will cook them. Have the
water boiling and keep it 80 until they
are done; take up, mash, add cream, O
email piece of butter aud pinch of salt j.;
pus tdls on a pie plate, smooth with q
knife and brown in the oven.
sTEwED TOMATOES.
Cook twenty minutes before seasoning
with a tablespoonful of butter, an even